roast duck

chicken

just kidding, my dh has had it and says it is great. i don't remember how he described the taste though. But we eat deer and squirrel. I am not wild about squirrel though. My dh hunts so we eat what he kills.

 

Roast Duck is good, just a little bit more greasy than one would expect. However if properly cooked, it is very good and moist.

Here is a recipe for Duckling with Orange Sauce:

1 ready tocook duckling (4-5 pounds)
2 tablespoons finely chopped onions
1/4 teaspoon dried tarragon leaves
2 tablespoons margarine or butter
2 tablespoons shredded orange peel
1/2 cup orange juice
1/8 teaspoon salt
1/8 teaspoon dry mustard
1/4 cup currant jelly
2 tablespoons sweet red wine or cranberry juice cocktail
1 orange pared and sectioned
1 1/2 teaspoons cornstarch

Fasten neck skin of duckling to back with skewers, lift wingtips up and over back for natural brace. Place duckling breast side up on rack in shallow roasting pan.

Cooks and stir onion and tarragon in margarine until onion is tender. Add orange peel,orange juice, salt, mustard, and jelly. Heat over medium heat, stirring constantly, until jelly is melted. Reduce heat; stir in wine and orange sections.

Measure sauce, reserving half for glaze. Brush duckling with part of remaining orange sauce. Roast uncovered in a 325 degree oven, pricking skin with fork and brushing occassionally with remaining orange sauce until done, about 2 1/2 hours. If duckling beccomes to brown, place a piece of aluminum foil lightly over breast. Duckling is done when drumstick meat feels very soft.

Stir reserved orange sauce slowly into cornstarch in saucepan. Cook over medium heat, stirring constantly, until mixzture thickens and boils. Boil and stir 1 minute. Pour sauce over duckling just before serving.

 

Roast Duck is fabulous if cooked correctly but be warned, it is horrible if it's not done right!

 

I just had deep fried duck for dinner. I love duck, especially teh skin.

 

Quote:You're Welcome, hope it turns out okay for you. I haven't made it in a long time.

 

The best duck possible is made by the Chinese: Peking roast duck. The skin is very lightly sweet and crispy like a potato chip if cooked right, and it is cooked hanging so almost all of the fat drips out so it's fairly lean. Here is some info:

http://en.wikipedia.org/wiki/Peking_Roast_Duck

but unless you have the right oven it's impossible to make at home. If you live anywhere near a Chinatown, go there and look start asking the locals. If you don't, call up your nearest Chinese restaurant and ask if they make it and if they don't if they know anyone who does.

 

I agree, pekin duck is really good. Find a chinese restaurant and try it before you will make your own.
It is not easy to prepare. I tried it several times.
Maybe you have more luck with it. Let us know how it turned out.
Goodluck

 

I know we used to get roast duck already cooked at the Asian market in Raleigh. It was always done perfect, and it always about $12-15 for the whole duck with a side of our choice of sauce to take home and heat up.

They do it so perfect I don't bother making it myself... its so yummy!